Citrus Cheesecake With Berry Compote

Be the first to review
READY IN: 2hrs 20mins
Recipe by hectorthebat

Citrus Cheesecake with Berry Compote

Ingredients Nutrition


  1. Place the digestive biscuits in a plastic bag and crush thoroughly with a rolling pin. Using a food processor, blend the crushed biscuits with the melted butter. Scoop into a cake tin and press down well, patting as you go.
  2. For the compote, heat the blueberries and raspberries with 30g of the caster sugar and a little water for about 10 minutes until reduced. Mix the double cream, mascarpone, the remaining 30g caster sugar, gelatin, fruit zests, and a small amount of the compote together, stirring, not whipping. Pour over the biscuit base, spreading out smoothly, and leave in the fridge to set for at least 2 hours. Slice and serve with the remaining berry compote.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a